The best recipe for fish soup: several options

Before preparing a fish soup, it is necessary, first of all, to boil the broth. The most delicious broths - from the so-called partial (perch, pike perch) fish, they are the most rich. Cleaned from scales, gutted and chopped into small portions of fish, they are placed in a saucepan, filled with cold water. In the water put salt, sliced onions, roots. Fish are cooked on a small fire for about half an hour, after which its pieces must be removed and boiled separately by fish heads for 15 minutes (before cooking it is necessary to remove gills from them). Broth can be cooked not only from the pulp, but also from the heads, tails, bones and fins of the partial fish. The fillet is cut to prepare the second course, fins and heads are washed, and the ridge is cut into several parts. All are put in a saucepan and boiled for about an hour with roots and onions. Ready broth is filtered and used for cooking soups.

Soup on fish broth can be cooked with pearl barley, rice, barley and other cereals. An interesting and fairly simple recipe for fish soup is rassolnik with fish balls. To make it, the pearl barley is first tanned in a water bath for swelling for half an hour, then boiled in a fish broth over low heat. Add chopped potatoes, pickles, as well as fried in oil roots (parsley) and carrots. You can also add a pickled cucumber pickle to the broth. Five minutes before the ready to put in the pickler put pre-cooked meatballs from 200 g of ground fish fillets and bread crumb (50 grams).

The next recipe for fish soup is the so-called solyanka. For it you can take almost any fish - the main thing is that it is not very shallow and not very bony. It is also possible to combine several of its varieties, so the hodgepodge will be even tastier. From the fish fillets are removed, it is cut into small pieces. Broth is brewed from heads and chopped bones. The chopped onion is toasted in oil, then tomato is added and stewed for five minutes. Transfer the onion into a saucepan, add the pieces of fish, finely chopped pickled cucumbers and fresh tomatoes, capers (they can be replaced with olives), spices. Pour all together with a hot fish broth, salt and cook until all ingredients are ready (about 15 minutes). Serve with lemon slices and greens. Thus, in the answer to the question of how to prepare fish hodgepodge, there is nothing complicated: it is important only to keep the recipe. Half a kilo of fish should be taken onions, a couple of tomatoes and 4-5 cucumbers, 50 grams of tomato, several olives.

You can also cook soup puree from fish. This recipe for fish soup allows you to prepare a delicate, nutritious dish. For this you can take, for example, carp, cod, zander, navaga. In this case, the broth is brewed from bones and heads apart from the pulp, which should be cooked until ready with onion and butter. After that they are combined: roast 2 tbsp. Spoons of flour in the same amount of oil, diluted with 4 cups of broth, add the fish and cook for about 20 minutes. Ready soup is wiped through a colander, 500 ml of milk and, if desired, 2 mashed egg yolks, oil are added to it. To the fish soup-mashed potatoes are served small toast. This recipe is designed for about 800 grams of fish.

Finally, the most popular recipe for fish soup is the ordinary ear. It can be cooked from pike perch, perch, ruff and other small fish - you should not just take the carp and the line for it. Ruff and perch are cooked directly in the scales, only gutted - this will give the ear a specific stickiness. To make the broth not bitter, perches should remove the gills.

Fish salt, add onions and roots, pour cold water, cook for about an hour on low heat, then broth filter. Ready-made soup can be served with pies, pieces of boiled fish are put in portion plates. For 1 kg of fish is taken 3 liters of water and 1 pc. Root of parsley, celery and onions.